Prep 5 mins
Cook 15 mins
I had no idea what lemon curd was for a while, then I found bottles of it on the clearance pile at Stop & Shop. It is an English delicacy that is used in both savory and sweet dishes, and enhances the flavors of meats and veggies as well as making for a sweet toast and pastry spread. Hence, I used my favorite vegetable to experiment with lemon curd. Whole and cut green beans work, I like them tender but not mushy.
- 2 cups cooked green beans
- 3 tablespoons lemon curd
- 1 1⁄2 teaspoons lemon juice
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon dried mustard powder (dried English mustard would be awesome)
- 1⁄2 teaspoon minced garlic (1 clove)
- 1⁄3 cup shelled walnuts
- Steam the green beans to their desired consistency (chewy or tender.).
- Drain them and rinse with cold water to shock them into a vibrant hue.
- Pat the greenbeans dry then put them in a mixing bowl.
- In a small bowl, make the sauce by blending the lemon curd, lemon juice olive oil, mustard, and garlic. Microwave for about 30-40 seconds, just enough to heat it but make sure your microwave doesn't totally kill it.
- Pour the sauce over the greenbeans, and toss well to coat.
- Top with walnuts for crunch and pizazz.
Lovely! I had a jar of homemade lemoncurd in the fridge, a gift from a friend, so this was an excellent and interesting way to enjoy it!!! Lots of contrasting sweet/savoury tones going on here, I served these beans at a family dinner and was happy to see them all eaten up! I really liked these, I enjoy sauces in general and this was very different, as well as being very simple to prepare. I used nibbed almonds as garnish, not having walnuts, this is definitely a dish I'll prepare again. Thank you, 80s! Made for Veg*n swap#18